1 cup shortening
3/4 cup white sugar
12 eggs
1 teaspoon salt
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup water
1 cup semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). In a 3 or 4 quart pastry bag, stir together the shortening, 3/4 cup sugar and eggs.
In a medium bowl, stir together the flour, cocoa and butter until just moist and creamy, slowly adds the water and continue stirring until just smooth. Add the eggs one at a time, then the cocoa mixture.
Stir together the beaten egg whites and chocolate mixture by hand using a mixer mixer attachment, then stir in the water until just mixed. Drop dough by heaping spoonfuls onto unprepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven. Cool completely on baking sheet before removing from cookie sheet. Cut cookies with preheated knife into 2 inch square and placing 2 inches apart onto ungreased cookie sheets.
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